Italian Zucchini Crescent Pie
Sent in by: Nassy
4 cups zucchini -- thinly sliced
1 cup onion -- chopped
2 tablespoons parsley flakes
2 tablespoons butter or margarine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon oregano leaves
2 eggs -- beaten
8 ounces mozzarella cheese -- shredded (2 cups)
8 ounces pillsbury crescent dinner rolls
2 teaspoons prepared mustard
Preheat oven to 375'.
In skillet cook zucchini and onions in butter
tender., about 8 minutes.
Stir in parsley and seasonings.
In large bowl blend eggs and cheese.
Stir in vegetable mixture.
Separate dough into 8 triangles (SEE NOTE)
Place in ungreased 10-inch pie plate or 12 x 8 baking dish or 11 inch quiche pan; press over bottom and up sides to form crust. Seal perforations.
Spread crust with mustard.
Pour vegetable mixture evenly into prepared crust.
Bake at 375' for 18 to 22 minutes or till knife inserted near center comes out clean (protect crust if over browning accures)
Let stand 10 minutes before serrving.
NOTE: if using 12 x 8 pan, separate dough into 2 rectangles; press over bottom and 1 inch up sides to form crust.
To reheat: cover loosely with foil, heat at 375' for 12-15 min.
Nutru.= for 1/6 pie..Cal 280 pro 10g carb 22g fat 17g chol 110mg sodium